I played around with three or four different recipes to concoct one for the slow cooker. This is what I layered: 1 lb slab of bacon, cut into 1" cubes, 4 lbs well-rinsed sauerkraut, bay leaf, fresh thyme, juniper berries, mix of sausages & kielbassa (about 5 lbs), topped with potatoes and Fiji apples, 3/4 bottle of Alsace Riesling. Cooked on high for 2 hours and then low for about 5 hours. Easy! Served with pumpernickel bread and some great mustards (fig and date balsalmic; hot horseradish; dijon). This was dinner for 6 and there were a ton of leftovers.
Don and Ana brought a delicious squash soup with shrimp; and Liz and Darcy brought a side salad to round out the meal.
Dessert was blood orange, raspberries, blueberries and strawberries drenched in chambord & served with ice cream, biscotti and Spanish Coffee.
|Ossau Iraty - absolutely delicious!|
Next time I do chourcroute in the slow cooker I will change up the sausage for more kielbossa and/or chops. Another possibility would be to go "whole hog" and toss in some pigs' knuckles, tails, or hocks.
Something tells me this dish will become one of my winter staples.